Preheat the oven to 200oC/180oC fan forced. Juice the lemon. Peel and crush the garlic. Drain and rinse the chickpeas. Finely chop the parsley leaves.

2

Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, stirring o en, for 3-4 minutes, or until golden. Transfer to a pestle and mortar and grind to a powder (use a circular motion!) Add the sesame oil and 1-2 tbs of the water and stir to combine. Season with salt and pepper. TIP: if you dont have a pestle and mortar, you can blend with a small food processor.

3

Combine the harissa paste and 1/3 of the olive oil in a medium bowl and season with salt. Add the chicken breast and toss to coat in the marinade.

4

Heat 1/3 of the olive oil in a medium ovenproof frying pan over a medium-high heat. Cook the chicken breast for 2 minutes on each side or until golden. Crumble in the chicken stock cube, the remaining water and 1/2 the lemon juice. Transfer to the oven to cook for 8-10 minutes, or until cooked through. Stir through the baby spinach leaves. TIP: if you don't have a ovenproof frying pan, transfer chicken to a baking dish to cook in the oven.

5

Meanwhile, heat the remaining olive oil in the same medium frying pan over a medium heat. Add the garlic and cumin and cook for 1 minute, or until fragrant. Add the chickpeas and cook for 3-4 minutes, or until starting to brown. Add the parsley and lemon juice to taste. Remove from the heat and using a fork or potato masher, roughly smash the chickpeas. Add a dash of water if they look too dry and season to taste with salt and pepper.

6

Divide the hummus smash between plates and top with the baby spinach leaves and harissa chicken. Spoon any leftover sauce from the pan over the chicken.